Salted Steaks

I figure if Mik can talk about food on his blog, then so can I! Here are some ribeye steaks I cooked up for the family on Sunday. You may be thinking, "Dear god, what did he coat those steaks in?! Is that SALT?!?!" Why yes, yes that is a handful of kosher salt spread all over each of my delicious steaks, with a liberal portion of rosemary and freeze dried garlic. Why do I do this? I mean, especially me-- I hate the taste of salt, and never add any salt to my foods, even much of the time when I am cooking. I have absolutely no idea why I do it. I've read this page a couple of times and still don't really understand it. However, I did try it at one point and really enjoyed it. Whatever it does, you end up with a much better steak, for sure. The trick is to make sure you don't leave the salt on too long. For these, about a full inch thick, maybe more, I left the salt and spices on for thirty minutes. I then rinsed them clean, and dried them thoroughly before cooking.